Rhubarb Cream Tarts


Rhubarb Tarts

I have a terrible time not buying too much when I go to the farmers’ market on Saturday morning.  All the fruits and vegetables are displayed so artistically and are so fresh that I have the tendency to want to put a little bit of everything into my basket.   New items appear each week and it won’t be long before vine ripened heirloom tomatoes make a showing.  Right now berries are at their peak and we will enjoy them every week until they disappear from sight.  I couldn’t resist a few stalk of rhubarb because I wanted to try to duplicate little rhubarb tarts we found in Paris.   Each afternoon we stopped at a patisserie and selected several sweets for that evening’s dessert. On this particular day we chose a raspberry mille feuille and a rhubarb tart.  We bought just one tart to share and were sorry we didn’t splurge on several more.

Rhubarb Tart

A flaky, buttery crust was filled with large pieces of sweetly tart rhubarb in the most delicious filling you could imagine – not a custard and not the almond frangipane filling that I use in several other favorite tart recipes.  I experimented  with several ingredients and finally settled on a mixture of eggs, sour cream and just a little bit of almond flour.

Rhubarb Tart

 My tart pans are shallow and it doesn’t take a long time to bake whatever is in them so I poached the rhubarb pieces in a sugar syrup for a couple of minutes to give them a head start.  I brushed the tops of the hot tarts with the leftover rhubarb flavored syrup.

Rhubarb Tart

I was very happy with the filling and think it will pair perfectly with our beautiful Northwest fruits as they come into season…apricots, pears, peaches, cherries…so  many wonderful things to choose from.

Rhubarb Tart

I had a little extra filling and baked it in small dishes I use for crème brûlée.  It was delicious without the crust too.


Rhubarb Cream Tarts
  • 1-1/3 cups flour
  • ¼ cup sugar
  • ½ cup unsalted butter, cold and cut into 1-inch chunks
  • 1 large egg yolk
  • 1 pound rhubarb, cut into ½-inch pieces
  • ½ cup sugar
  • 3 eggs
  • 1 cup sugar
  • 1 cup sour cream
  • ⅓ cup almond flour
  • 1 teaspoon vanilla extract
  1. In a food processor combine flour and sugar. Add cold butter and pulse until fine crumbs form. Add egg yolks and whirl just until dough holds together firmly. Pat into a ball, wrap in plastic wrap, and refrigerate for several hours or overnight.
  2. Press pastry dough evenly over the bottom and up the sides of a 10-inch tart pan with removable rim. Bake in a 300 degree oven until pale gold, about 20 minutes. This was enough dough to make 5 4-inch tart shells.
  1. Rinse rhubarb, trim and discard ends, and cut stalks into ½-inch pieces. Mix together sugar and ¾ cup water in a 10-12 inch frying pan. Set over medium-low heat. When sugar has dissolved add rhubarb and cook for 3-4 minutes until soft. Remove from the syrup. SAVE SYRUP.
  1. Whisk together eggs, sugar, sour cream, almond meal and vanilla.
  1. Add rhubarb pieces to the tart shell, arrange evenly. If using small tarts, divide the rhubarb evenly. Pour the filling over the rhubarb pieces.
  2. Bake in a 325 degree oven until the filling is just set, don't over cook. 20-25 minutes for the large tart, 12-15 minutes for the tarts.
  3. Cool the tarts for 10 minutes then brush with remaining rhubarb syrup. If the syrup is thin cook over medium low heat until it thickens to the consistency of maple syrup. If it is too thick add a teaspoon or two of water and reheat just a little bit until it can be brushed over the top of the tart..
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  1. Ramona says

    Oh none of those would have ever made it to dinner.

    Beautiful, yours and the ones you bought. Rhubarb is not a common ingredient around here so I’ve never developed a taste for it.

  2. Bonnie says

    I wish I was your neighbor! What a perfect way to showcase rhubarb and any other berry! So far, we have rhubarb but the berries aren’t quite here yet. Soon!

    Bonnie recently posted..Chicken DijonnaiseMy Profile

  3. Red Nomad OZ says

    STOP!!! I’m salivating … if it wasn’t nearly bed time I’d be off on a bakery crawl!!!!
    Red Nomad OZ recently posted..Surviving Nature’s Window – Kalbarri National Park, Western AustraliaMy Profile

  4. Monique says

    They are beautiful Cathy..hope you got my email?
    Monique recently posted..Garden Glory~A little long~My Profile

  5. Susan says

    Cathy, you really hit the jackpot with this recipe!! Absolutely love rhubarb and have not eaten the real stuff since we left Wisconsin 14 years ago. Well, maybe I have had it once since then, but I just don’t like what I find at the grocer’s here in Florida. I will keep this recipe for other fruits more readily available and just dream about the rhubarb.
    Susan recently posted..Bacon JamMy Profile

  6. Cynthia says

    Would love a little more info on how you baked the crustless version. That’s more likely what I would do. Love the idea of using different fruits all summer as they come into the market. Any suggestions on how to prep the different fruits for this. For instance, that was helpful to know to precook the rhubarb a bit. How do you think stone fruits and berries will do without precooking?

  7. The Café Sucre Farine says

    I had an aunt who was the “dessert queen” when I was growing up. Everyone went crazy over her sweet treats. This reminds me of something she would hav made. She’s too old to cook now, you might have to take over her title, Cathy :)

  8. Lyndsey@TheTinySkillet says

    I love those little tart pans, good idea to par-boil the rhubarb first. I wish we could get a lot of rhubarb around here. It usually comes in to Florida for such a short time and very expensive. I do love it though, my mom used to serve cooked rhubarb with a little sugar at the dinner table. YUM, good memories of the first of summer.
    Lyndsey@TheTinySkillet recently posted..I’m Back!! With One of My Dad’s Concoctions!My Profile

  9. Liz @ Virtually Homemade says

    I love rhubarb. My Mom grew it when I was a kid. The tarts are so pretty :)
    Liz @ Virtually Homemade recently posted..Grilled Corn with Ancho Chili Butter and Fresh LimeMy Profile

  10. Happier Than A Pig in Mud says

    Gorgeous desserts Cathy and I thought poaching the rhubarb first was a great idea:@)
    Happier Than A Pig in Mud recently posted..Cilantro Salt-Preserving CilantroMy Profile

  11. Rhonda says

    I grew up eating rhubarb from our neighbor’s garden, love it! This looks delicious.
    Rhonda recently posted..Salad DaysMy Profile

  12. Roz says

    The rhubarb is late in our gardens this year due to the cold and wet spring, but it has finally arrived. These rhubarb tarts remind me that I better get out and pick some! Happy June!

    Roz recently posted..Macadamia Nut Ice Cream Pie & Cold Hawaiian TreatsMy Profile

  13. Madonna/aka/Ms. Lemon says

    Gorgeous looking tarts. I just love when you give us tips on how to make it better. I would never have thought about giving the rhubarb a little head start – very smart. I have some small tart pans like yours, but they are dark. I am not sure if I am happy with them or not. I am constantly looking for the “right” pan.
    Madonna/aka/Ms. Lemon recently posted..Peanut Butter and Jelly BarsMy Profile

  14. Penny says

    Sounds divine Cathy. Can hardly wait to try something similar in Paris, but I will definitely make your recipe when we get home. We leave Thursday.
    Penny recently posted..France is CallingMy Profile

  15. Karen (Back Road Journal) says

    The tarts sound great and I also like the idea of baking it without a crust.
    Karen (Back Road Journal) recently posted..The Secret To A Great TomatoMy Profile

  16. Lea Ann (Cooking On The Ranch) says

    Me too Kathy, I buy too much and then struggle to make sure I use it all. I have a tart pan that’s never been used :/
    Lea Ann (Cooking On The Ranch) recently posted..Colorado Black Forest FireMy Profile

  17. Patty Lloyd-Davis says

    Would there be an acceptable substitution for almond flour like all-purpose flour and almond extract?

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